Malaysian Chicken Noodle Soup Recipe

Name: Malaysian Chicken Noodle Soup Recipe
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 whole chicken (3 to 3.5 lbs ); 2 inches fresh ginger (cut into 1/2 inch slices and lightly smashed); 1 large onion (large, cut in quarters); 6 cloves garlic (smashed); 12 white peppercorns (crushed with mortar/pestle or side of knife (or 6 black peppercorns)); 2 teaspoons kosher salt; 454 grams fresh rice noodles (about 1/4 inch (0.6 cm.) (1.3 cm.) wide); 227 grams shrimp (small); 227 grams Chinese greens (such as choy sum, bok choy, yu choy or gai-lan); 2 scallions (chopped); 4 smalls to 6 Thai bird chilies (or other small hot chilies, sliced thinly, about 1/8inch thick); 59 milliliters soy sauce; 0 teaspoons Asian sesame oil

Malaysian Chicken Noodle Soup Recipe might be just the main course you are searching for. This recipe serves 4. One serving contains 944 calories, 55g of protein, and 31g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have kosher salt, ginger, peppercorns, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 2 hours. Chicken Noodle Soup Recipe, Simple Chicken Noodle Soup Recipe, and Gingered Chicken Noodle Soup Recipe are very similar to this recipe.

Instructions

FOR THE SOUP AND CHICKEN

Ingredients you will need

Whole Chicken

Soup

Place rinsed chicken in 2-gallon pot (8 L.), with just enough water to cover. Bring to a vigorous boil; lower to simmer. Skim off foam and impurities; simmer 15 minutes.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Pot

Remove pot from heat, cover tightly, and leave undisturbed at room temperature for 45 minutes (an instant-read thermometer should read 165F / 74 C at the thickest part of the chicken).

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Pot

Carefully lift chicken from poaching liquid and plunge into a large container/pot/bowl of ice water. Leave in water for 15 minutes to stop cooking and firm up meat. Using your hands, pull off skin and discard.

Ingredients you will need

Water

Meat

Equipment you will use

Bowl

Pot

Pull meat off breast and thighs into 1/4to 1/2-inch (.6 to 1.3 cm.) thick strips, transfer to covered container and reserve at room temperature (you will have more than needed for the recipe).

Ingredients you will need

Meat

Combine bones, thighs and poaching liquid back in the pot.

Equipment you will use

Pot

Add ginger, onion, garlic, peppercorns and salt; simmer one hour to make a broth. Strain through fine wire mesh sieve. Taste and season well with salt.

Ingredients you will need

Peppercorns

Garlic

Ginger

Broth

Onion

Salt

Equipment you will use

Sieve

FOR THE SOUP GARNISHES

Ingredients you will need

Soup

Soak noodles in lukewarm water 10 minutes, drain; peel apart into individual strands. Poach shrimp in chicken broth until just cooked; peel, devein and halve lengthwise. Blanch whole bunches of choy sum in boiling water; transfer to a bowl of ice water for 30 seconds, squeeze dry, and cut into 2 to 3-inch pieces (5 to 7 cm.).

Ingredients you will need

Chicken Broth

Water

Choy Sum

Pasta

Shrimp

Equipment you will use

Bowl

FOR THE CHILI SOY SAUCE

Ingredients you will need

Soy Sauce

Chili Pepper

Combine soy sauce, sesame oil and chilies, spoon mixture into individual bowls for each person.

Ingredients you will need

Sesame Oil

Soy Sauce

Chili Pepper

Equipment you will use

Bowl

ASSEMBLY OF MALAYSIAN CHICKEN NOODLE SOUP BOWLS

Ingredients you will need

Chicken Noodle Soup

Equipment you will use

Bowl

Bring seasoned broth up to a near boil. Have all ingredients ready, and have a pot of water boiling to reheat the noodles.

Ingredients you will need

Pasta

Broth

Water

Equipment you will use

Pot

Reheat noodles in boiling water for 15 seconds.

Ingredients you will need

Pasta

Water

Drain, and distribute into 4 to 6 Asian soup bowls. Top noodles with chicken meat, shrimp, and choy sum. Ladle about 1 1/2 to 2 cups of broth into each bowl.

Ingredients you will need

Chicken Meat

Choy Sum

Pasta

Shrimp

Broth

Soup

Equipment you will use

Bowl

Ladle

Sprinkle with scallions; serve with small dishes of chili-soy sauce. This sauce is used for dipping the subtly-flavored chicken, but can also be added to the soup.

Ingredients you will need

Green Onions

Soy Sauce

Whole Chicken

Chili Pepper

Soup

Equipment

Ingredients

Servings:

whole chicken (3 to 3.5 lbs )2inches

fresh ginger (cut into 1/2 inch slices and lightly smashed)1large

onion (large, cut in quarters)6cloves

garlic (smashed)12

white peppercorns (crushed with mortar/pestle or side of knife (or 6 black peppercorns))2teaspoons

kosher salt 454grams

fresh rice noodles (about 1/4 inch (0.6 cm.) (1.3 cm.) wide)227grams

shrimp (small)227grams

Chinese greens (such as choy sum, bok choy, yu choy or gai-lan)2

scallions (chopped)4smalls

to 6 Thai bird chilies (or other small hot chilies, sliced thinly, about 1/8inch thick)59milliliters

soy sauce 0teaspoons

Asian sesame oil

Recommended wine: Sauvignon Blanc, Albarino, Unoaked Chardonnay

Sauvignon Blanc, Albarino, and Unoaked Chardonnay are great choices for Chicken Noodle Soup. Unoaked or slightly oaked chardonnay works well with your standard chicken noodle soup. If you have a very herby broth, try a Sauvignon Blanc. If you're adding lemon, opt for an Albariño. The Pierre Riffault Sancerre with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.